Recipe Categories
Poultry 
Duck

Granny's Shanghai Duck

8 lg Scallions, Cut into 2-inch lengths 
2 md Star anise, broken into 16 sections 
2 sl Gingerroot, Half-dollar size
5 lb Duck 
1 c Dark soy sauce 
1 c Light soy sauce 
1 c Water 
3/4 c Sugar. 
Honey 

Put the scallions, star anise and gingerroot in a heavy pot. Place the duck, breast sideup in the pot. Mix the remaining ingredients and pour over the duck. Cover and bring to a boil. Simmer for about two hours or until tender, turning every half-hour. Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy...not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes I thicken it a little but most of the time we just serve it as is.

When something can be read without effort, great effort has gone into its writing.

- Enrique Jardiel Poncela